Comparative evaluation of disinfection mechanism of sodium hypochlorite, chlorine dioxide and electroactivated water on Enterococcus faecalis

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dc.contributor.authorErsoy, Zeynep Girgin
dc.contributor.authorDinç, Özge
dc.contributor.authorÇınar, Buse
dc.contributor.authorGedik, Sedef Tunca
dc.contributor.authorDimoglo, Anatoli
dc.date.accessioned2020-04-30T22:41:07Z
dc.date.available2020-04-30T22:41:07Z
dc.date.issued2019
dc.departmentDÜ, Mühendislik Fakültesi, Çevre Mühendisliği Bölümüen_US
dc.descriptionDinc, Ozge/0000-0002-3029-7840; Cinar, Buse/0000-0002-4270-4378en_US
dc.descriptionWOS: 000458226600029en_US
dc.description.abstractThe aim of this study is to compare the efficiency of chlorine-based disinfectants, namely, sodium hypochlorite (NaOCl), chlorine dioxide (ClO2), and electroactivated water (EAW), and to investigate their inactivation mechanisms on a Gram positive, opportunistic pathogen Enterococcus faecalis. Cell viability, damages on membrane integrity and cellular components were examined to reveal underlying mechanisms of the disinfection process. Among three disinfectants, EAW was the most effective one to inactivate E. faecalis in less time with more damage. According to flow cytometry results, EAW destroyed 95.4% of bacteria within 1 min whereas NaOCl and ClO2 provided 73.9% and 72.6% bacterial inactivation after 20 min of treatment. The rapid increment at conductivity and lipid peroxidation within 30 s of treatment indicates that EAW causes membrane damage much more expeditiously compared to other disinfectants. DNA and protein leakage increased gradually during the treatment with EAW and reached 44.9 and 5.8 mu g/ml, respectively. All disinfectants were found as inactivating the bacteria by disrupting cell membrane integrity, unbalancing the ion concentration and damaging the cellular components such as DNA, protein, lipid molecules. It is considered that EAW is more effective due to its superior content including chlorine dioxide, free radicals and ozone besides hypochlorous acid.en_US
dc.identifier.doi10.1016/j.lwt.2018.12.041en_US
dc.identifier.endpage213en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage205en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.12.041
dc.identifier.urihttps://hdl.handle.net/20.500.12684/3125
dc.identifier.volume102en_US
dc.identifier.wosWOS:000458226600029en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnterococcus faecalisen_US
dc.subjectSodium hypochloriteen_US
dc.subjectChlorine dioxideen_US
dc.subjectElectroactivated wateren_US
dc.subjectDisinfectionen_US
dc.titleComparative evaluation of disinfection mechanism of sodium hypochlorite, chlorine dioxide and electroactivated water on Enterococcus faecalisen_US
dc.typeArticleen_US

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